Turkish Style Braised Leeks

threeovens's Note:

In the Turkish tradition, a dish like this would be served after the meat course, rather than along side it. Sometimes it would be served over rice, or with rice that was cooked in it's juices. Can be made a couple of days ahead of time, but bring to room temperature about 45 minutes before serving. This method also works well with green beans and eggplant.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 2 lbs leeks, white and light green parts only (about 8 large or 10 medium)
• 1/2 cup extra virgin olive oil
• 5 small carrots, peeled halved lengthwise and cut into strips about 1 inch long
• 1 cup chicken stock or 1 cup water
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• fresh ground black pepper
• 2 tablespoons fresh lemon juice
• 1 dozen black olives, pitted and halved
• 1/4 cup fresh parsley, rough chopped

Directions:

1. Cut the leeks crosswise into 2 inch lengths, then in half lengthwise; wash very well.
2. In a large skillet, combine leeks, oil, and carrots over medium high heat, stirring gently occasionally, until the leeks are slightly softened, about 10 minutes.
3. Add stock or water, sugar, salt and pepper to taste, cover, reduce heat to low and simmer until leeks are very tender, about 30 minutes.
4. Stir in lemon juice and olives and continue to simmer, but uncovered, until liquid thickens slightly, about 10 minutes.
5. Allow to cool to room temperature, about 45 minutes; stir in parsley, taste and adjust seasonings.